Academy governor Lois Burwell, event producer Cheryl Cecchetto and master chef Wolfgang Puck will team to create this year’s Governors Ball, the Academy of Motion Picture Arts and Sciences’ official post-Oscars celebration, which will immediately follow the 90th Oscars ceremony on March 4. The Ball’s 1,500 invited guests include Oscar winners and nominees, show presenters and other telecast participants.
The food, beverages and décor of this year’s Governors Ball will feature these items below. Try them at home and throw your own award winning Oscar party.
Baked Macaroni and Cheese
(recipe courtesy Wolfgang Puck)
Servings:
Serves 4
Ingredients:
8 ounces elbow macaroni
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 1/2 cups milk
3 tablespoons finely chopped black truffle (optional) 1/2 medium white onion
1 bay leaf
10 ounces sharp aged white Cheddar, shredded
3 ounces Gruyère cheese, shredded
1 ounce freshly grated Parmesan cheese
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne
2 drops black winter truffle oil (optional)
1 cup fresh brioche or challah bread crumbs
2 tablespoons finely chopped fresh Italian parsley Thinly sliced fresh black truffles, for garnish (optional)
Steps:
Step One: Preheat oven to 350°F. Bring large pot of salted water to boil. Add macaroni and cook until al dente, tender but still chewy, about 7 minutes. Drain and transfer to lightly oiled baking pan. Set aside.
Step Two: While macaroni cooks, melt 3 tablespoons butter in separate pot over low heat. Whisk in flour and cook, stirring constantly, for 4 minutes.
Step Three: Add milk, chopped truffle, onion, and bay leaf to butter-flour mixture. Raise heat slightly and simmer for 10 minutes, until creamy, stirring regularly. Discard onion and bay leaf. Remove from heat.
Step Four: Stir in 3/4 of aged Cheddar along with other cheeses. Season with salt, black pepper, cayenne, and truffle oil if desired. Fold in macaroni. Pour into 2-quart casserole. Top with remaining Cheddar.
Step Five: Melt remaining butter in sauté pan. Add breadcrumbs and parsley. Toss to coat. Spread crumb mixture evenly over top of macaroni.
Step Six: Bake for 30 minutes. Remove from oven let stand for about 5 minutes. Top with shave truffle, if desired, before serving
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CHICKEN POT PIE
(recipe courtesy Wolfgang Puck, adapted from “Wolfgang Puck Makes it Easy,” Rutledge Hill Press, 2004)
Yield:
Serves 4
2 pounds boneless, skinless chicken, cut into 1-inch chunks Salt and freshly ground black pepper to taste
3 tablespoons all-purpose flour
4 tablespoons vegetable oil
4 tablespoons unsalted butter, divided
1/2 pound organic red-skinned potatoes, cut into 1/2-inch pieces
1/2 pound organic carrots, peeled and cut into 1/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch of crushed red pepper flakes
1 sprig thyme
1 bay leaf
1 cup white wine
2 cups organic chicken stock
1 cup plus 1 tablespoon heavy cream
1/4 cup dry sherry
1/2 cup shelled or frozen peas
Approximately 1/2 pound frozen puff pastry, defrosted following package instructions 1 cage-free egg
Season the chicken pieces with salt and pepper, and toss in a mixing bowl with 2 tablespoons of the flour until evenly coated. In a large skillet over high heat, heat 2 tablespoons of the oil. Add the chicken pieces, reduce the heat slightly, and sauté, turning them occasionally, until light golden and thoroughly cooked, about 5 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside. Add the remaining oil and 2 tablespoons of the butter to the pan, then add the potatoes, carrots, and onions and sauté until they begin to look glossy and bright, 2 to 3 minutes. Reduce the heat to medium, stir in the garlic, red pepper flakes, thyme, and bay leaf, and sauté, just until the vegetables begin to color slightly, 2 to 3 minutes more.
Add the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits, and simmer until the liquid reduces by about half, 3 to 5 minutes. Add the chicken stock and the 1 cup of cream. Bring the liquid to a boil, reduce the heat slightly, and simmer briskly until the liquid reduces by about half again and is thick and creamy, about 15 minutes. Remove the sprig of thyme and the bay leaf.
Stir in the reserved chicken pieces and the sherry. Stir together the butter and remaining flour and stir this paste into the mixture. Season the sauce to taste with salt and pepper. Transfer to 4 large individual ovenproof 2-cup soup bowls, 4 ramekins of the same size, or a 2-quart baking dish. Cover with plastic wrap and refrigerate until the filling is cold, at least 1 hour.
Preheat the oven to 400 degrees F. Make sure the puff pastry is no thicker than 1/4 inch. With the tip of a sharp knife, cut the pastry into 4 circles that will overhang the rim of the serving bowls or ramekins by about half an inch; for a single large baking dish, cut 4 circles that will cover its top, or use one large sheet.
In a small bowl, beat together the egg and the remaining 1 tablespoon cream to make an egg wash. Brush the tops and outsides of the rims of the bowls. Place the bowls, ramekins, or baking dish on a baking tray and place the puff pastry circles on top, pressing them gently over the sides of the dishes . Pierce the tops with the tip of a paring knife. Brush the top of the pastry with egg wash. Carefully transfer the baking sheet to the oven and bake until the filling is bubbling hot and the pastry is a deep golden brown, 25 to 35 minutes. Serve hot.
THE PROTAGONIST
Ingredients:
1 1/2 ounces Tequila Don Julio Blanco
1/2 ounce Pimm’s The Original No. 1 Cup
3/4 ounce Fresh Lemon Juice
1/4 ounce Simple Syrup
2 ounces Tonic Water
Sliced Cucumber and Borage Flowers for Garnish
Preparation:
- Combine Don Julio Blanco, Pimm’s, lemon juice and simple syrup in a cocktail shaker with ice. Gently shake and roll in tonic water.
- Pour over fresh ice in a Collins glass.
- Garnish: Wrap thin cucumber slice around inside of glass and top with borage flowers.
Inspiration:
The Protagonist, starring Tequila Don Julio Blanco, is the hero of the evening. Refreshing, complex, elegant and celebratory all wrapped up in one beautiful cocktail. The pure essence of the tequila lays the foundation for bright citrus, herbal botanicals and subtle floral notes. Each ingredient plays a special role, painting a complete and balanced picture to be enjoyed responsibly throughout the night.
THE SIDEKICK (non-alcoholic)
Ingredients:
2 ounces Cold Hibiscus Tea
1 1/2 ounces Fresh Lemon Juice
1 1/2 ounces Tonic Water
1 ounce Simple Syrup
Sliced Cucumber and Borage Flowers for Garnish
Preparation:
- Combine hibiscus tea, fresh lemon juice and simple syrup in a cocktail shaker with ice.
- Gently shake and roll in tonic water.
- Pour over fresh ice into a Collins glass.
- Garnish: Wrap thin cucumber slice around inside of glass and top with borage flowers.
Inspiration:
Every great hero needs a faithful sidekick. The drink offers a thoughtful combination of tangy, vibrant hibiscus, fresh citrus and effervescent tonic complemented by an elegant garnish.
